insideKENT Magazine Issue 43 - October 2015 | Page 69

Pumpkin Pie
If you’re going to have a Halloween dinner party, you
may as well go all the way and finish with a baked
pumpkin pie. It’s a great way to use up the innards of
your jack-o’-lantern too! As for the pastry, well, you’re
already doing a load of hard work – we don’t mind if you
use readymade…
Ingredients:
• Packet of readymade sweet short-crust pastry
• 450g pumpkin flesh (chopped into chunks)
• 2 large eggs
• 1 additional egg yolk
• 75g sugar
• 1tsp allspice
• 1 tsp ground ginger
• 300ml double cream
Method:
1. Preheat the oven to 200°C (gas mark 6).
2. Line a pie dish with pastry and blind bake for 20 minutes.
3. Now it’s time to make the filling. The first thing to do is bake
the pumpkin chunks – place them on a baking tray, cover
them with foil, and roast them for around 20 minutes. When
they are cooked, purée them in a blender.
4. Put the cream, spices, and sugar into a saucepan and
simmer whilst whisking.
5. Whisk the eggs and yolk in a large bowl.
6. Pour the cream mixture into the egg mixture and whisk
again before adding the pumpkin purée. Make sure everything
is totally combined.
7. Turn the oven down to 180°C (gas mark 4) and pour the
filling into the pastry case. Bake for 35 to 40 minutes, until
the middle is just a little wobbly.

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